The dual enhancement of gel properties and storage stability by protamine in low-salt silver carp (Hypophthalmichthys molitrix) surimi
- DOI
- 10.1016/j.foodchem.2026.151225
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151225,
title = {The dual enhancement of gel properties and storage stability by protamine in low-salt silver carp (Hypophthalmichthys molitrix) surimi},
author = {Hang Su and Songyi Lin and Congyun Jiang and Yiyi Zhang and Jinzhi Yu and Wei He and Yue Tang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151225},
url = {https://doi.org/10.1016/j.foodchem.2026.151225}
}RIS
TY - JOUR TI - The dual enhancement of gel properties and storage stability by protamine in low-salt silver carp (Hypophthalmichthys molitrix) surimi AU - Hang Su AU - Songyi Lin AU - Congyun Jiang AU - Yiyi Zhang AU - Jinzhi Yu AU - Wei He AU - Yue Tang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151225 UR - https://doi.org/10.1016/j.foodchem.2026.151225 ER -
APA
Su, H., Lin, S., Jiang, C., Zhang, Y., Yu, J., He, W., & Tang, Y. (2026). The dual enhancement of gel properties and storage stability by protamine in low-salt silver carp (Hypophthalmichthys molitrix) surimi. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151225
Source records
- crossref · retrieved 2026-09-26T09:04:55.045Z